Paleo Baked Churro Donuts
Servings: 10 donuts (approx)
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup maple syrup
- 1/4 cup full-fat coconut milk
- 1/4 cup ghee melted and cooled
- 2 large eggs
Cinnamon Sugar Topping
- 1 tbsp ghee melted
- 1/4 cup coconut sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F and grease a donut pan.
- In a bowl, combine almond flour, coconut flour, cinnamon, baking soda, and sea salt, and mix together.
- In a large separate bowl, whisk together maple syrup, coconut milk, ghee, and eggs.
- Slowly pour dry ingredients to wet ingredients and whisk together to mix.
- Place the batter in a piping bag, or a plastic resealable bag with the corner snipped off.
- Pipe into 10 donut molds so they are about 3/4 way full. Tap the pan on the countertop a few times to remove air bubbles.
- Bake for 18-20 minutes, until the edges of the donuts are browned.
- Cool for 5 minutes, then transfer to a cooling rack.
- Mix together coconut sugar and cinnamon on plate.
- Brush the tops of the donuts with melted ghee, then dip in the cinnamon sugar to cover.
- These are best enjoyed fresh, but you can store in the refrigerator in an airtight container for up to 3 days.
Nutrition
Serving: 1donut - makes 6 | Calories: 179kcal | Carbohydrates: 11g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 206mg | Potassium: 30mg | Fiber: 3g | Sugar: 5g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg